# Brigadeiro de Chocolate Belga (Belgian Chocolate Fudge Truffle) **Chef:** Tanya **Cookbook:** Authentic Brazilian Home Cooking **Potluck Date:** April 12, 2025 --- ## Recipe BRIGADEIRO DE CHOCOLATE BELGA (BELGIAN CHOCOLATE BRIGADEIRO) YIELD: 25 BRIGADEIROS 2 tbsp (28 g) unsalted butter, plus extra as needed 1 (14-oz [396-g]) can sweetened condensed milk 1 cup (168 g) semisweet Belgian chocolate, such as Callebaut chocolate chips ¼ tsp kosher salt Chocolate sprinkles, for rolling Brigadeiros have a special place in every Brazilian’s heart. They are a must- have at special celebrations, from kids’ parties to weddings, but they are also part of everyday life, enjoyed as a treat at a brigadeiria or coffee shop to soothe a sweet tooth or as a pick-me-up in the middle of a difficult day. While the classic recipe is made with cocoa powder, this version, which is sometimes called brigadeiro gourmet, uses high-quality Belgian chocolate instead. Brush a large plate generously with melted butter and reserve. In a large saucepan or small Dutch oven, combine the condensed milk, butter, chocolate and salt. Cook over medium-low heat, stirring constantly, for 10 minutes, or until the mixture thickens. You’ll be able to tell it’s ready when it starts pulling away from the sides of the pot. If you prefer to use a kitchen thermometer, the brigadeiro is done at 200 to 210°F (95 to 99°C). Transfer the brigadeiro to the buttered plate, cover with plastic wrap and let it cool to room temperature. Then, place in the fridge for 30 to 60 minutes so it firms up a bit more. Once the brigadeiro is firm, spread the chocolate sprinkles on a plate. Rub a little butter on your hands and roll the brigadeiro into balls. Sizes vary, and it is up to personal preference, but I use a little less than a tablespoon to make 25 small balls. Roll the balls in the sprinkles until completely covered, and then place them on a serving platter or—if you have them—in individual candy cups. The brigadeiros will keep at room temperature, stored in an airtight container, for 2 to 3 days. Alternatively, they can be refrigerated for 1 to 2 weeks. --- *Downloaded from BCBCBath Cookbook Club* *https://bcbcbath.com*